Blend in ice and lemon wedges.
Drop in lemon slices.
Serve immediately.
arge, tall 10-14 oz ice-filled Collins style glass.
Mix all of the ingredients.
Add additional Coke before serving.
Makes 10 gallons.
In a large tumbler or water glass, fill with ice cubes.
Put in all white liquors, then sweet and sour mix and cola.
Use these to fill to the top of the glass.
Splash float of Triple Sec on top.
Garnish with lemon slice and lime wedge.
Serves 1.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
Add ice to a cocktail shaker.
Add all ingredients.
Squeeze lemon juice into shaker and drop in lemon.
Close shaker and shake well.
Pour drink into large glass (pint beer glasses work well) and enjoy!
Mix together and serve over ice.
Stir together the sugar, water, lime juice, lemon juice, rum, tequila, vodka, gin, and triple sec in a glass until the sugar has dissolved. Add the ice, and pour in the cola; garnish with the lemon wedge to serve.
Combine all ingredients in a pitcher.
Serve over additional crushed ice.
Place sugar and water in a small saucepan over low heat.
Cook stirring, for 2 minutes or until sugar dissolves.
Increase heat to high and bring to the boil.
Cook without stirring for 3 minutes or until syrup thickens.
Remove from heat and set aside for 15 minutes to cool.
Divide the ice evenly among serving glasses.
Mix vodka, tequila, rum, gin, Contreau, sugar syrup, lemon juice and cola together, pour over the ice.
Combine vodka, tequila, gin, rum, triple sec, simple syrup, and lemon juice in a highball glass. Fill with ice and top with cola for color.
Mix all ingredients into a pitcher.
Serve over ice. Enjoy.
Pour all ingredients over ice in a shaker, and shake three to four times. Pour into a Collins glass and garnish with a lemon wedge.
Place ice in a glass, add vodka, tequila, Bacardi, gin, and Cointreau, one after the other.
Add juice and syrup, top with cola, stir.
***.
Serve in a 300ml highball glass, and garnish with a twist of lemon rind, mint leaves, swizzle stick, and a straw.
Add Tanqueray London Dry, Smirnoff No.21 Vodka, Captain Morgan Silver Spiced, Cuervo Especial Gold, triple sec, and sweet and sour mix in ice-filled collins glass and stir. Top with cola. Garnish with lemon wedge (optional).
Boil
loose tea in water 2 minutes; strain and add sugar and lemon juice to the tea water.
Stir until sugar dissolves. (This makes
a
syrup,
which
can be refrigerated and kept as needed as
long as two weeks.) To serve ice tea, add 1 cup tea syrup to 4 cups water and mix well.
Dissolve ice tea mix in 2 cups hot water.
Next, dissolve sugar in 2 cups water and boil 5 minutes.
Combine dissolved tea with sugar mixture and add remaining ingredients.
Add more water if too sweet.
Keeps a long time in the refrigerator.
Makes 3 quarts.
Fill a highball glass with ice cubes. Pour in the rum, tequila, gin, blue curacao, vodka, sour mix, and cola. Do not stir, allow the liquors to remain layered! Garnish with a lime wedge to serve.
Boil water.
Add tea bags.
Let stand 6 minutes.
Remove tea bags.
Add sugar while tea is hot.
Put tea concentrate in a quart jar.
Add enough water to make 1 quart.
This 1 quart of concentrate will make 4 quarts of ice tea by adding water and ice.
Combine lemon-flavored ice tea mix and Hi-C Hula Punch.
Blend in vanilla ice cream.
Just before serving, add Sprite.
Serves 40.